You read that right friends!! I put slices of banana bread into my waffle maker and created delicious crispy breakfast!!

I love banana bread, but with raspberries, oh my, it’s something else. I usually take slices to work so i can put them in the sandwich press and toast them so they become crispy and i wanted to recreate that at home and our sandwich press doesn’t have flat plates, then i realised i could put it in the waffle maker!!

I’ve seen all sorts of things cooked in a waffle maker, mashed potatoes, mac n cheese, potato gems even frittata so i figure this would work.

And wow this is next level amazing!!!
You get crispy pockets and soft fluffy banana bread studded with raspberries.

I kept the toppings simple with Vanilla bean whipped cream and maple syrup.

If you make the banana bread in advance you can have this breakfast on the table in less than 15 minutes.

Method

Sift the flour, cinnamon, baking powder, bicarb soda and salt into a large bowl. Stir in sugar and make a well in the centre. Add oil, eggs and vanilla, stir until just combined. Stir in mashed banana and raspberries until just combined.

Pour into the prepared pan. Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. You may need to rotate your banana bread during cooking if your oven is like mine and has hot spots. Allow to cool in pan for 20 minutes, then turn out onto a wire rack.

Once the banana bread is cool cut it into 1.5 cm thick slices. (NOTE: if you wrap each slice individually in cling wrap it freezes beautifully and will keep in the freezer for up to 3 months)

Place slices of banana bread into your waffle maker and cook for 5-8 minutes until crispy.

While the banana bread is in the waffle maker. Take the cream and vanilla bean paste and whip to firm peaks, then set aside.

Once the banana bread is cooked place two slices onto a plate, top with a dollop of whipped cream and drizzle over maple syrup.

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